A classic Euro-style deli seen through the lens of the Porteño crew, with star bartender Michael Nicolian on the tools; perch at the bar for supreme deli fare and a glass or two, or slip into the bistro and get lost in the retro charms for a little while longer.
The Stunned Mullet has long been one of Port Macquarie’s favourite restaurants, but few outside the town realise what a wine mecca it is, too, with a vast and comprehensive list full of incredible treasures, both domestic and imported.
A brilliant and relaxed local for great wine, cocktails and fun times, with the decided advantage of One Penny Road sending all the food up the stairs to the hungry drinkers.
Nomad’s fire-charged, produce-first cooking turned many heads back in 2013 when it burst onto the scene. Eight years later and the grill has doubled in size, as has the wine list, while the commitment to sustainability has never been stronger. Plenty more reasons to go – if you needed them.
One of the region’s great restaurants, with a deep exploration of the best of local produce and wine, Charred is built around Lucifer, their custom charcoal stove, and the talents of chef Liam O’Brien and sommelier David Collins. Go immersive for the tasting menu, or perch at the bar to snack and pick through the vast wine list, with around 40 available by the glass.
Toby Hilton and brothers Anton and Stefan Forte of The Swillhouse Group have been responsible for some game-changing bars in Sydney, from Shady Pines Saloon to Baxter Inn and Frankie’s Pizza. More recently, they have had restaurants in their sights, with Restaurant Hubert, then Alberto’s Lounge, in 2018, gently shaking the foundations of Sydney dining…
Located in Brunswick Heads, just 15 minutes from the buzz of Byron Bay, Fleet is about as compact a restaurant as you’ll find, with just 14 seats, mainly arrayed down the table-height concrete bar, with high stools facing out the front window. In its five years, Fleet has helped to redefine dining possibilities outside of…
Ode, on Bondi Road, Bondi, is very much a local’s haunt that blurs the line between casual restaurant and wine bar, as many modern wine-centred hotspots do. But that notion of being a neighbourhood place (bar, restaurant, wine bar…) – somewhat carefree, familiar, pretence free – shouldn’t be mistaken for a lack of depth. Ode…
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